"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

In saucepan heat sugar and water gently until sugar is dissolved. Dissolve cream of tartar in 1 tsp water. Add to sugar syrup, cover and bring to a boil. Boil 2 minutes. Remove lid and insert sugar thermometer and boil syrup without stirring to 240º. Meanwhile beat egg whites until they hold a stiff peak . Stop syrup cooking by dipping base of pan in cold water. Then holding the pan well above the egg whites pour in hot syrup in steady stream beating continuously. Beat until mixture holds it shape and is no longer glossy. Add vanilla. Spread quickly over cake as frosting sets quickly.

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